1
Kegging and Bottling / Re: Gelatin Q's
« on: November 27, 2011, 03:00:25 pm »
My wife and I add gelatin along with priming sugar (usually extra light DME) when we bottle, have done so since I taught her to brew in 1983; null probleme.
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2
Kegging and Bottling / Re: gelatin and repitching
« on: November 27, 2011, 02:53:52 pm »
My wife and I bottle; put gelatin and priming sugar in the tun as we siphon in the finished beer, then down the tube into the bottles, cap, 2-weeks later trub on the bottom of the bottles, nice CO2 in the beer.
3
The Pub / Re: Blue Rhino
« on: November 26, 2011, 05:10:55 pm »
I've done the exchange when my cylinders get out of date. The nice "Big Box" clerk lets me look through the filled ones and I can usually find one, which is practically new. I just "skin it" and go to my regular propane place thereafter.
4
The Pub / Re: I need a sword...
« on: November 26, 2011, 05:03:50 pm »
@bluefoxicy - Having participated in medieval re-enactments for over 30 years, I'd say that there are still quite a few sword makers around; bought from at least a dozen over the years (knives, axes, spears, war hammers and armor, too). I've even made a few mostly by the stock removal technique (read this as lots and lots of time with steel, files and emery cloth).
If you don't need a master piece, Museum Replicas has a nice selection.
...and to answer the question posed later in the thread, I do brew. The re-enactment scene is where I had mead for the first time (back in 1983) and decided I could make better. =)
If you don't need a master piece, Museum Replicas has a nice selection.
...and to answer the question posed later in the thread, I do brew. The re-enactment scene is where I had mead for the first time (back in 1983) and decided I could make better. =)
5
All Things Food / Re: Deer meat
« on: November 26, 2011, 04:44:48 pm »Sad story but a bud of mine hit a baby deer. He brought it home and roasted it whole. OMG was it frickin good.
Not sure if it was legal or not.
Depending upon jurisdiction, it is legal to keep a road killed deer.
Here in Illinois you call the State Police for a permit.
6
Pimp My System / Re: Tap Handle Project
« on: November 26, 2011, 12:39:12 pm »
2 alternative paints exist for the top part...besides the magnetic:
Chalkboard: http://www.rustoleum.com/CBGProduct.asp?pid=110
Dry-erase: http://www.rustoleum.com/CBGProduct.asp?pid=128
The store where I work carries both, should be available at most larger Rustoleum vendors...Benjamin Moore and Valspar make similar products.
Chalkboard: http://www.rustoleum.com/CBGProduct.asp?pid=110
Dry-erase: http://www.rustoleum.com/CBGProduct.asp?pid=128
The store where I work carries both, should be available at most larger Rustoleum vendors...Benjamin Moore and Valspar make similar products.
7
Pimp My System / Re: Kobalt Portable CO2 Regulator
« on: November 26, 2011, 12:33:59 pm »
http://www.yellowpages.com/stillwater-ok/paintball-gun-supplies
Did a quick Google search, there are 16 Paintball supply places in the Stillwater area.
Did a quick Google search, there are 16 Paintball supply places in the Stillwater area.
8
Pimp My System / Re: Kobalt Portable CO2 Regulator
« on: November 26, 2011, 06:43:41 am »
Bump of old thread ,-)
Just bought one of the mentioned mini-regulators and the OP is very useful!
I used to work for Dick's Sporting Goods and did paintball tank refills. The liquid CO2 we got in contained no oil.
Just bought one of the mentioned mini-regulators and the OP is very useful!
I used to work for Dick's Sporting Goods and did paintball tank refills. The liquid CO2 we got in contained no oil.
9
General Homebrew Discussion / Re: Newly Expanded Homebrew Supply Shop Directory
« on: November 02, 2011, 03:01:23 am »Hey Kathryn, thanks for this!
Oh dear.....out of the corner of my eye I thought it was Tom's post......
Twas for the OP. ;-)
10
Beer Recipes / Re: Apple Cinnamon Stout
« on: October 30, 2011, 04:43:47 pm »
Why don't you try a spiced Cyser?
There's one I did several years ago that the members of our brew club called "liquid apple pie."
Or, is that off the flavor profile you seek?
A chocolate porter, might be a better match for the apples and cinnamon.
There's one I did several years ago that the members of our brew club called "liquid apple pie."
Or, is that off the flavor profile you seek?
A chocolate porter, might be a better match for the apples and cinnamon.
11
General Homebrew Discussion / Re: Hampden Ale - recipe ideas?
« on: October 30, 2011, 02:37:10 pm »
I looked at my notes again; jumped the gun a bit on my OP, used liquid extract instead of the dried (the above recipe is a later stab at it, which has not been brewed yet).
The original recipe was 3# each Munton's Amber and Dark LME plus 1# each dark brown sugar and rice syrup. I used 2 oz of whole leaf Fuggles for the 60 min boil. Yeast used was a sachet of Edme's, which was just sprinkled atop the wort in the fermenter. Temperatures were right around 65F.
Initial gravity was 1.049, finished out at 1.011.
If I recall correctly, I had bought the cans of LME from a LHBS hereabouts that went out of business at least 8 years ago. The cans were in perfect condition, been stored in a cool, dry basement, so I thought, "what the hey?"
From the comments I jotted from what folks said at brew club, woody was the main flavor profile, which I understand is an oxidation problem. The foaming was moderate as was carbonation (I bottle, used corn sugar for priming).
Aside from that, the off-flavor I got was kind of a green-grass taste, like chewing a stem of hay.
I got a copy of David Sutula's "Mild Ale" earlier this afternoon.
Not having ever tried brewing a mild before (I like stout my wife prefers English IPA), some advice on what to look for.
Thank you for the input thus far.
The original recipe was 3# each Munton's Amber and Dark LME plus 1# each dark brown sugar and rice syrup. I used 2 oz of whole leaf Fuggles for the 60 min boil. Yeast used was a sachet of Edme's, which was just sprinkled atop the wort in the fermenter. Temperatures were right around 65F.
Initial gravity was 1.049, finished out at 1.011.
If I recall correctly, I had bought the cans of LME from a LHBS hereabouts that went out of business at least 8 years ago. The cans were in perfect condition, been stored in a cool, dry basement, so I thought, "what the hey?"
From the comments I jotted from what folks said at brew club, woody was the main flavor profile, which I understand is an oxidation problem. The foaming was moderate as was carbonation (I bottle, used corn sugar for priming).
Aside from that, the off-flavor I got was kind of a green-grass taste, like chewing a stem of hay.
I got a copy of David Sutula's "Mild Ale" earlier this afternoon.
Not having ever tried brewing a mild before (I like stout my wife prefers English IPA), some advice on what to look for.
Thank you for the input thus far.
12
General Homebrew Discussion / Re: Discovery Brewmaster's Canceled Because Of Threats From Big Beer
« on: October 30, 2011, 11:01:49 am »(snip) Although the industry has advanced in the years since Michael Jackson's "BEER HUNTER" was produced, I'd like to see them air that series again. It was a well made, informative, and dignified effort to elevate beer and show that it's more than just the fizzy yellow stuff that most folks see it as.
"BEER HUNTER" put it across without being snobby or resorting to gimmickry. Some of the players (and rules) have probably changed in the intervening years, but the message put forth in the series still holds up quite well, I think.
I'd watch that, could be done with the original Michael Jackson footage enhanced by a "where are we now?" update...
13
General Homebrew Discussion / Re: Pabst Blue Ribbon Coffin.
« on: October 30, 2011, 10:43:31 am »
That's neat =)
I knew I was being accepted as a man in the family when I was watching the Red Sox with my grandad the summer after I turned 16 and he asked me to get him another beer from the fridge, and told me to get one for myself...yep, PBR.
He liked to chase it with shots of Old Crow whiskey.
I knew I was being accepted as a man in the family when I was watching the Red Sox with my grandad the summer after I turned 16 and he asked me to get him another beer from the fridge, and told me to get one for myself...yep, PBR.
He liked to chase it with shots of Old Crow whiskey.
14
General Homebrew Discussion / Re: Newly Expanded Homebrew Supply Shop Directory
« on: October 30, 2011, 07:25:01 am »
Hey Kathryn, thanks for this!
My wife and I shop with B&G in Rockford, their web address has updated from what is in the listing:
http://www.brewandgrow.com/brew/
Great store and staff. Their manager (Alex) is a wildly good home brewer himself and is a member and booster of our club, the Forest City Brewers.
My wife and I shop with B&G in Rockford, their web address has updated from what is in the listing:
http://www.brewandgrow.com/brew/
Great store and staff. Their manager (Alex) is a wildly good home brewer himself and is a member and booster of our club, the Forest City Brewers.
15
General Homebrew Discussion / Re: Hampden Ale - recipe ideas?
« on: October 30, 2011, 06:59:37 am »
The Hampden Ale to which I refer was brewed by the Willamansett Brewery in western Massachusetts, which reopened in 1933. They were taken over by Piels in 1962 before going out of business in 1975. It's a brew my dad grew up on, and since he passed last year, I wanted to brew a good version in his memory.
From what I can tell, Hampden Ale was a brown mild brewed with rice and sugar as adjuncts.
My first try:
Sugars: 6# M&F Light DME, 1/2# each 60L Crystal and Victory malt, 1/2# each Rice syrup solids and Brown sugar
Hops (1 oz each): 60 min Northern Brewer (8.5% alpha), 30 min Kent Golding (6.6%), 15 min KG (6.6%) and Finish KG (6.6%)
I've mostly been brewing meads and making wine the past several years, so my malt brewing skills are a bit rusty insofar as recipe formulation is concerned.
Grateful for any advice.
Thanks!
From what I can tell, Hampden Ale was a brown mild brewed with rice and sugar as adjuncts.
My first try:
Sugars: 6# M&F Light DME, 1/2# each 60L Crystal and Victory malt, 1/2# each Rice syrup solids and Brown sugar
Hops (1 oz each): 60 min Northern Brewer (8.5% alpha), 30 min Kent Golding (6.6%), 15 min KG (6.6%) and Finish KG (6.6%)
I've mostly been brewing meads and making wine the past several years, so my malt brewing skills are a bit rusty insofar as recipe formulation is concerned.
Grateful for any advice.
Thanks!